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Vanilla Panna Cotta

Vanilla Panna Cotta, local rhubarb, pistachio, raspberry sorbet

By Nick Claxton-Webb, head chef at The Oaksmere, near Diss

Recipe published in Feast, Issue 06 – June 2017

Serves Six

INGREDIENTS

For the Vanilla Panna Cotta
3 leaves of gelatine
250mls of milk
250mls of double cream
25g of caster sugar
1 vanilla pod, split and scraped

For the Raspberry Sorbet

For the Sorbet base
300g of caster sugar
300mls of water
Juice of half a lemon
4tsp of liquid glucose

For the raspberries
400g of raspberries
75g of caster sugar
1tbsp of water

For the rhubarb
2 sticks of rhubarb, peeled and cut into batons

For the poaching liquor
300mls of cranberry juice
300g of caster sugar
Peeled zest of 1 orange
1 vanilla pod split
1 cinnamon stick
100mls of grenadine

For the pistachio praline
100g of caster sugar
55g of pistachio nuts, lightly toasted

Method

For the Vanilla Panna Cotta 

Soak the gelatine in cold water and leave to bloom. Bring the other ingredients to a simmer and add the softened gelatine and simmer. Pass the mixture through a fine strainer and divide between 4 dariole moulds, allow to cool and then place in the fridge to set

For the Raspberry Sorbet

Sorbet base
Place the sugar, water, lemon juice and the liquid glucose into a pan over a low heat. Stir the mixture slowly to the boil and boil for 5 minutes. Remove from the heat and allow to cool

Raspberries
Place the raspberries, sugar and water into a pan over a low heat and allow the fruit to soften. Pass the mixture through a fine sieve into the chilled sorbet base and churn in an ice cream machine or sorbetiere and then freeze

For the Rhubarb

Bring all the ingredients to a simmer in heavy bottomed pan. Then add the rhubarb. Continue to simmer for 1 minute then remove from the heat.  Transfer all the contents to a suitable plastic container and allow to cool.  Store the rhubarb in the liquor in an airtight container

For the  Pistachio Praline

Line a baking sheet with a sheet of silicon paper. Place the sugar over a medium heat in a thick bottomed pan until melted and well coloured. Mix through the pistachios and transfer to the lined baking sheet. Allow to cool and either break up into shards or grind to the desired degree

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